FISH SOUP WITH VEGETABLES
Provided by Pierre Franey
Categories appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a kettle or a large saucepan over medium heat and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium high heat until the mixture is wilted. Do not brown.
- Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Add the potatoes. Bring to a simmer, cover closely, and cook or simmer for 10 minutes.
- Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from heat, add the basil and serve immediately with the croutons.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 980 milligrams, Sugar 6 grams, TransFat 0 grams
FISH CHOWDER WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
- Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
- Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
- Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
- Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.
FISH SOUP/STEW WITH VEGETABLES
Years ago, I adapted this recipe from a 1970s paperback Booth's (Pillsbury) Fish and Seafood Cookbook. It has always had rave reviews from tasters here. It's on the stove now and two of our past exchange students, who are visiting now, want to know why I never served it before. It's quick, easy, tasty and nourishing. We love the herbs, so I tend to use up to a full teaspoon of each.
Provided by Leggy Peggy
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If necessary, thaw and/or skin fish. Then dice into 1/2-1 inch pieces. Set aside.
- In a dutch oven or very large skillet, fry bacon in heated oil until lightly browned.
- Add onion, bell peppers and celery, and fry until softened.
- Add water, potatoes, seasonings and fish.
- Cook for 15-20 minutes or until potatoes are tender.
- If your fish will cook very quickly, you can wait to add it with the tomato juice.
- Add tomato juice and heat through.
FISH SOUP WITH VEGETABLES
Provided by Pierre Franey
Categories project, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a kettle or a large saucepan over medium heat, and add the onions, garlic, fennel, leeks and carrots. Cook, stirring often, over medium-high heat until the mixture is wilted. Do not brown.
- Add the pepper flakes, saffron, thyme, bay leaf, fish broth, wine, crushed tomatoes, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer for 5 minutes.
- Add the potatoes. Bring to a simmer, cover closely, and simmer for 10 minutes.
- Add the fish and the scallops. Check for seasoning. Simmer for 3 minutes; do not overcook. Add the cream, bring to a boil, remove from the heat, add the basil, and serve immediately with Parmesan croutons.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 980 milligrams, Sugar 6 grams, TransFat 0 grams
FISH SOUP WITH VEGETABLES
I love all kinds of Italian fish soups, having sampled countless versions of zuppa di pesce, served with just enough tomatoey sauce to slurp up with a spoon, as well as brodo di pesce, a flavorful fish stock usually with nothing but rice. A new discovery for me, though, was this Molisano version of brodo di pesce, with chard and peppers floating between chunks of seafood in a savory broth. Served with grilled bread or a slab of grilled polenta, it is indeed a complete meal. Relish it with a glass of crispy white wine from the region's distinctive Falanghina grape varietal, and you can taste Molise beckoning you.
Yield makes about 4 quarts, serving 8 to 10
Number Of Ingredients 13
Steps:
- Slice the monkfish into 1/2-inch chunks. Pull off the side muscle or "foot" from the scallops, and discard. Remove the shells, tails, and digestive vein from the shrimp; rinse them and pat dry.
- Pour the olive oil into the soup pot and set it over medium heat. Scatter in the onions, sliced garlic, and peperoncino, and season with 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are softened and slightly caramelized, about 8 to 10 minutes, then stir in the diced peppers, and cook another 3 minutes or so, until the peppers are tender.
- Pour in the crushed tomatoes, raise the heat a bit, and cook, stirring, until the tomatoes have dried out, about 3 to 4 minutes. Pour in the water and the remaining tablespoon salt, stir well, cover the pot, and bring the water to a boil over high heat. Adjust the heat to maintain a gentle boil, and cook covered for an hour; then stir in the Swiss-chard shreds. Return the broth to a steady simmer, and cook uncovered for 45 minutes, or until the chard is very tender and the broth has reduced to 4 quarts.
- To finish the soup: Add the chunks of monkfish to the simmering broth, cover, and cook for 5 minutes. Drop in the scallops, stir, and simmer for 7 minutes more. Add the shrimp, return the broth to a bubbling simmer, and cook for a minute or two, just until the shrimp are cooked through. Serve immediately in warm shallow soup bowls.
FISH AND VEGETABLE SOUP WITH LIME, GINGER, AND CILANTRO
Steps:
- Grind first 4 ingredients in processor to coarse paste, stopping occasionally to scrape sides.
- Heat oil in large pot over medium heat. Add paste; sauté until aromatic, about 2 minutes. Add stock, 2 cups water, 4 tablespoons lime juice, lemongrass, and star anise; bring to boil. Reduce heat; cover and simmer 10 minutes. Remove star anise. Add carrots and next 4 ingredients; simmer 2 minutes. Add fish; cook until just opaque, stirring gently, about 3 minutes. Mix in cilantro and 2 tablespoons lime juice. Season with salt and pepper.
- *Available at Asian markets and in the spice section of some supermarkets.
FISH AND VEGETABLE SOUP
Looking for a hearty dinner? Then check out this tasty fish and veggie soup made using Progresso® chicken broth, frozen vegetables.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or just until garlic begins to brown.
- Stir in all remaining ingredients except fish. Heat to boiling. Reduce heat; cover and simmer 8 minutes.
- Add fish; cook uncovered 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork and vegetables are tender.
Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 0 g
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